Unwrapped hard candy product; isomalt confectionery; method of making and use thereof

ABSTRACT

Disclosed are hard isomalt compositions and hard isomalt confectionery products having enhanced shelf stability. Further disclosed herein is a packaged plurality of unwrapped hard candy product comprising a container and a plurality of unwrapped hard candy product units. The unwrapped hard candy product units comprise a hydrophobic lubricant, a polyol having an equilibrium relative humidity less than 50%, wherein the unwrapped hard candy product units have non-cohesive surface tack, an accelerated shelf life of greater than five weeks, and a microcrystalline outer layer disposed around an amorphous center. Weight percent is based on the total weight of the hard candy product units. Also described is a method of making the packaged plurality of unwrapped hard candy product units.

CROSS REFERENCE TO RELATED APPLICATIONS

This application claims priority to U.S. Provisional Application No.63/089,711, filed Oct. 9, 2020, and U.S. Provisional Application No.63/210,327, filed Jun. 14, 2021, the disclosures of which areincorporated herein by reference in their entirety for all purposes.

BACKGROUND

Hard boiled candies, also known as hard sweets or boiled sweets, aresolid and essentially amorphous or “glassy” confectionery productsobtained by extensive dehydration of carbohydrate syrups to a lowmoisture content. Hard-boiled candies can be sugar-based or sugar-free.Sugar-based hard boiled candies are made by boiling a mixture of sugar,glucose syrup and water to a moisture content of around two percent.Sugar-free hard boiled candies can be prepared by boiling a mixture of asugar polyol (alditol) and water, or melting sugar polyols withoutwater, and optionally with a sugar polyol syrup.

Hard candies are typically individually wrapped. The wrapping representsan inconvenience when consuming the candy, a use of natural resources,and a need to dispose of a wrapper each time a candy is consumed. Inaddition, hard candies are typically designed to be consumed one at atime and are relatively large, around 3 grams. This limits portioncontrol, thus much smaller candies, which permit discretion in theamount consumed, are desirable

The shelf stability of a hard boiled candy product can depend upon thetype of bulk sweetener used. Use of hygroscopic bulk sweeteners resultin products that adsorb ambient moisture, which can lead to crystalformation, graining, whitening or discoloration, and softening of theproduct due to lowering of the glass transition temperature. Lesshygroscopic bulk sweeteners resist the adsorption of moisture from thesurroundings.

Sugar-based hard boiled candies are known to absorb moisture leading tograining, loss of translucency, and stickiness. Less hygroscopic bulksweeteners resist the adsorption of moisture from the surroundings.Isomalt is a sugar-free sugar polyol possessing a hygroscopicity that islower than most other sugar polyols and lower than sugar itself. Isomaltabsorbs little moisture at room temperature and relatively highhumidity. Isomalt's low hygroscopicity minimizes stickiness duringforming, cutting and wrapping and results in a product that, after pieceformation, resists sticking and exhibits a longer shelf life thansugar-based hard candy products. Despite isolmalt's low hygroscopicity,stickiness remains an issue when the product is not individuallywrapped. Isomalt is also reported to be more resistant to acid andenzymatic hydrolysis than comparable sugars.

Besides bulk sweetener type, other ingredients added to a hard boiledcandy may affect product stability, particularly if the ingredient ishighly hygroscopic or causes a reaction with the bulk sweetener oranother ingredient.

There remains a need in the art for hard candy having enhanced stabilityduring storage, a need for methods of enhancing the shelf life of a hardcandy product, and a need for methods for reducing or minimizing crystalformation, graining, whitening or discoloration, and softening of a hardcandy product during storage.

The is a further need for unwrapped hard candy to provide convenience,no piece of paper to dispose of, and less packaging. It is alsodesirable to make smaller products, less than one gram, to permitportion control.

SUMMARY

In an embodiment, a hard candy product comprises isomalt, a flavorant,and optionally an additional ingredient, wherein the hard candy productis free of ethanol and propylene glycol, or substantially free ofethanol, propylene glycol, or both ethanol and propylene glycol.

In an embodiment, a hard candy product comprises isomalt, a flavorant,and optionally an additional ingredient, wherein the hard candy productis free of ethanol and propylene glycol, or substantially free ofethanol, propylene glycol, or both ethanol and propylene glycol, andfurther free of glycerol or further substantially free of glycerol.

In an embodiment, a hard candy product comprises isomalt, a flavorant,and optionally an additional ingredient, wherein the hard candy productis free of linear and branched chain C₁-C₅ alkyl alcohol (mono-, di-,and triol) or substantially free of linear and branched chain C₁-C₅alkyl alcohol (mono-, di-, and triol).

In an embodiment, a method of preparing a hard candy product comprisescooking a mixture of isomalt and water, optionally under vacuum, toachieve a moisture content at or below 4 wt. %, specifically at or below3 wt. % based on the total weight of the cooked mass, or melting isomaltto form a cooked mass; cooling the cooked mass and adding the flavorantand optional additional ingredient with mixing to form a melt; formingthe melt into the hard candy product, wherein the hard candy product isfree of ethanol and propylene glycol, or substantially free of ethanol,propylene glycol, or both ethanol and propylene glycol.

In another embodiment, a method of extending the shelf life of anisomalt hard candy comprises using a flavorant in the isomalt hard candycomposition, wherein the flavorant is free of ethanol and propyleneglycol, or substantially free of ethanol, propylene glycol, or bothethanol and propylene glycol; optionally the flavorant is further freeof glycerol or further substantially free of glycerol.

In another embodiment, a method of extending the shelf life of anisomalt hard candy comprises using a flavorant in the isomalt hard candycomposition, wherein the flavorant is free of linear and branched chainC₁-C₅ alkyl alcohol (mono-, di-, and triol) or substantially free oflinear and branched chain C₁-C₅ alkyl alcohol (mono-, di-, and triol).

In an embodiment is a packaged plurality of unwrapped hard candy productcomprising a container comprising a moisture barrier material orpackaged within a moisture barrier material; and a plurality ofunwrapped hard candy product units. The unwrapped hard candy productunits comprise a hydrophobic lubricant and a polyol having anequilibrium relative humidity less than 50%, wherein the unwrapped hardcandy product units have non-cohesive surface tack, an accelerated shelflife of greater than five weeks, and a microcrystalline outer layerdisposed around an amorphous center. The polyol may have ahygroscopicity of less than or equal to 10% at room temperature and 60%relative humidity.

In another embodiment is a packaged plurality of unwrapped hard candyproduct, comprising: a container and a plurality of unwrapped hard candyproduct units housed within the container. The hard candy productcomprises greater than or equal to 90 wt % isomalt, flavorant, and 0.01to 1 wt % MCT oil, and has a moisture content of less than or equal to 4wt. %, specifically less than or equal to 3 wt. %. Each unit of hardcandy product has a weight of less than or equal to 1 gram, specifically0.2 to 0.8 gram, and more specifically 0.5 to 0.7 gram, and amicrocrystalline outer layer disposed around an amorphous center. Weightpercent is based on the weight of the hard candy product unit.

In an embodiment a method of making a packaged plurality of unwrappedhard candy product, the method comprises forming a plurality ofunwrapped hard candy product units comprising a hydrophobic lubricantand a polyol having an equilibrium relative humidity less than 50%;conditioning the plurality of unwrapped hard candy product units at arelative humidity which is equal to the equilibrium relative humidity ofthe polyol+/−20%, specifically the equilibrium relative humidity of thepolyol+/−10%, and at 18 to 28° C. , specifically 20 to 25° C. for up to4 days, specifically 24 to 72 hours; and packaging the unwrapped hardcandy product units in a container, the container comprises a moisturebarrier material or is packaged within a moisture barrier material. Thepolyol may have a hygroscopicity of less than or equal to 10% at roomtemperature and 60% relative humidity.

The above described and other features are exemplified by the followingdetailed description.

BRIEF DESCRIPTION OF THE DRAWING

The following descriptions should not be considered limiting in any way.With reference to the accompanying drawings, like elements are numberedalike:

FIG. 1 shows an apparatus for forming hard candy product.

DETAILED DESCRIPTION

A detailed description of one or more embodiments of the disclosedcomposition, product, apparatus, and method are presented herein by wayof exemplification and not limitation with reference to the Figure.

Providing unwrapped hard candy has problems with both cohesiveness ofindividual pieces and crystallization (or whitening) of the surface.These issues are believed to be caused by increased exposure of theunwrapped surface to the environment due to the absence of the wrapping.This seems to be exacerbated by making the candy much smaller thantypical. Not wishing to be bound by theory, but the difficulty withsmaller pieces may in part be due to higher shear when making the candyand higher surface area to volume ratio, which may affect the amount ofadditive near the surface. It has been found that adding a hydrophobiclubricating agent and/or conditioning the formed candy resolves theissues. It is believed that the hydrophobic additive reduces shearstresses and shear induced crystallization during processing and theadditive at or near the surface reduces environmental moisture contactwith the surface, thus reducing crystallization. Additionally,conditioning at the proper conditions, as defined below, createsmicrocrystals on the surface which are invisible to the unaided eye andcreates a non cohesive surface.

Disclosed herein is a container of unwrapped hard candy productcomprising a hydrophobic lubricant and a polyol having an equilibriumrelative humidity less than 50% at room temperature, wherein theunwrapped hard candy product has non-cohesive surface tack, anaccelerated shelf life of greater than five weeks when housed in acontainer comprising a moisture barrier material or a container packagedwithin a moisture barrier material, and a microcrystalline outer layerdisposed around an amorphous center. Accelerated shelf life isdetermined at 37° C.+/−2° C. and 80%+/−5% relative humidity. A moredetailed description of the testing is found in the Examples.Non-cohesive surface tack is defined as the individual pieces of candyremaining as discrete unwrapped product (not adhering to one another)after being subjected to the conditions for determining acceleratedshelf life for five weeks. The polyol may have a hygroscopicity of lessthan or equal to 10% at room temperature (25° C.) and 60% relativehumidity.

Short shelf life and stickiness are two issues which are problematicwith individually unwrapped hard candies, particularly with sugar freehard candies having an individual weight less than or equal to 1 gram.Surprisingly, the introduction of a hydrophobic lubricant to the bulkcomposition had a positive impact on both the stickiness (tack) of theunwrapped candies and on the shelf life. The hydrophobic lubricant ispresent in the bulk composition and is not applied to the surface of thehard candies in a separate application step. The hydrophobic lubricant,in combination with the selection of a polyol with particularcharacteristics (low hygroscopicity and/or low equilibrium relativehumidity) and conditioning of the hard candies, yielded an unwrappedcandy that had non-cohesive tack and an accelerated shelf life ofgreater than five weeks when a plurality of the individually unwrappedhard candies are housed in a container comprising a moisture barriermaterial or a container packaged within a moisture barrier material.This was even more surprising because even hard candies having anindividual weight less than or equal to 1 gram exhibited thesecharacteristics. As is recognized in the art small hard candy productsare more susceptible to issues of stickiness and reduced shelf life.Shelf life is the duration of time the hard candies retain their surfaceappearance without whitening or color fade as determined by visualinspection using the naked eye.

The candies demonstrated a microcrystalline outer layer disposed on anamorphous center. A microcrystalline layer comprises crystals having asize less than 100 microns, or less than 50 microns, or less than 25microns, or less than or equal to 20 microns. The microcrystalline layermay comprise crystals such that greater than or equal to 75%, or greaterthan or equal to 85%, or greater than or equal to 90% of the crystalshave a size less than 100 microns, or less than 50 microns, or less than25 microns or less than or equal to 20 microns. The microcrystallinelayer may consist of crystals having a size less than 100 microns,specifically less than 50 microns, and more specifically less than 25microns or less than or equal to 20 microns. The crystal size of themicrocrystalline outer layer is such that whitening or color fade is notvisible to the naked eye. Whitening is sometimes referred to ascrystallization which is different from microcrystallization due to thedifference in crystal size (physical property) and optical properties.Without being bound by theory, it is believed that the presence of amicrocrystalline layer at the surface of the hard candies reducesstickiness and enhances shelf life. The combination of hydrophobiclubricant, a polyol with low equilibrium relative humidity andoptionally low hygroscopicity, and conditioning, as described below,contribute to the formation of the microcrystalline layer and permit theformation of small hard candies (less than 1 gram) with long shelf lifeand which can be packaged without having to wrap the individualproducts.

Exemplary hydrophobic lubricants include beeswax, candelilla wax,carnauba wax, shellac, paraffins, mineral oil, petrolatum, petroleum wax(microcrystalline wax, paraffin wax), gum benzoic, crystalline wax, ricebran wax, spermaceti wax, wax esters, methyl esters of fatty acids,montanic acid esters, lanolin, oxidized polyethylene wax, esters ofcolophony, medium chain triglyceride oil (MCT oil) and combinations ofthe foregoing. In some embodiments, the hydrophobic lubricant consistsof MCT oil.

MCT oil includes a mixture of triglycerides of saturated fatty acids,mainly of caprylic acid and of capric acid, containing not less than 95%of saturated fatty acids; Medium Chain Triglycerides (CAS No.65381-09-1/73398-61-5); or triglycerides having the following structuralformula

The hydrophobic lubricant is included in the hard candy product in anamount to minimize sticking and promote shelf life. Exemplary amounts ofhydrophobic lubricant can be about 0.01 to about 1.0 wt. % based on thetotal weight of the product, specifically about 0.05 to about 0.9 wt. %,more specifically about 0.1 to about 0.7 wt. %, and yet morespecifically about 0.15 to 0.6 wt. %.

The polyol of the unwrapped hard candies has an equilibrium relativehumidity less than 50% at room temperature (low equilibrium relativehumidity). The polyol may have a hygroscopicity of less than or equal to10% at room temperature and 60% relative humidity (low hygroscopicity).Exemplary polyols include mannitol, isomalt, sorbitol, maltitol,xylitol, a hydrogenated starch hydrolysate/polyglycitol, andcombinations thereof. The polyol or combination of polyols are presentin an amount of about 80 to about 99.9 wt. % based on the total weightof the hard candy product unit, specifically about 92 to about 99 wt. %,and yet more specifically about 94 to about 99 wt. %.

The polyol or combination of polyols having low hygroscopicity and lowequilibrium relative humidity used in the unwrapped hard candy productcan be substantially to completely all isomalt.

The hard candy product may be free of ethanol, propylene glycol, andoptionally further free of glycerol; or substantially-free of ethanol,propylene glycol, or both ethanol and propylene glycol, and optionallyfurther substantially free of glycerol.

The hard candy product may comprise, consist of, or consists essentiallyof, isomalt, a flavorant, MCT oil, a colorant and a low amount of water.

The hard candy product may include water in an amount of less than orequal to 4 wt. % based on the total weight of the hard candy product,specifically 0.1 to 3 wt. %, more specifically 0.5 to 2 wt. %, and yetmore specifically 1 to 1.5 wt. %.

Disclosed herein are isomalt hard candy confectioneries free of ethanol,propylene glycol, and optionally further free of glycerol; orsubstantially-free of ethanol, propylene glycol, or both ethanol andpropylene glycol, and optionally further substantially free of glycerol.Proplyene glycol (propane-1,2-diol), ethanol, and glycerol are commonflavor carriers, often used in non-citrus, fruit flavors and in mintflavors. Surprisingly, it has been found that proplyene glycol, ethanol,and glycerol, particularly propylene glycol and ethanol, react withisomalt hard candy, leading to the formation of white spots on the candysurface due to graining. It has further been found that isomalt hardcandies free or substantially-free of these alcohols exhibit improvedshelf life as whitening, graining, and crystallization of the isomalthard candy are reduced. Thus, to reduce the formation of white spots andloss of translucency, and to improve the shelf life of an isomalt hardcandy product, flavors free or substantially free of these alcohols,specifically ethanol and propylene glycol, are desirably used.

In general, the isomalt hard candy composition and product havingimproved shelf life comprises, consists, or consists essentially of,isomalt, an optional additional bulk sweetener, a flavorant, an optionaladditional ingredient, and a low amount of water, wherein thecomposition or product is free of ethanol and propylene glycol orsubstantially-free of ethanol, propylene glycol, or both ethanol andpropylene glycol. As used herein, the term “free of ethanol andpropylene glycol” means there is no amount of ethanol and no amount ofpropylene glycol present in the isomalt hard candy composition andproduct. As used herein, the term “substantially free of ethanol,propylene glycol, or both ethanol and propylene glycol” means there maybe a minimal amount of ethanol, propylene glycol, or ethanol andpropylene glycol present in the isomalt hard candy composition andproduct, the presence of which does not cause undue whitening or loss ofproduct shelf life. The isomalt hard candy composition and product maycontain 0 to 0.05 weight percent (wt. %) total ethanol and propyleneglycol, specifically 0 to 0.025 wt. %, more specifically 0 to 0.01 wt.%, and still more specifically, 0 to 0.001 wt. % total ethanol andpropylene glycol.

In another embodiment, the isomalt hard candy composition and producthaving improved shelf life comprises, consists, or consists essentiallyof, isomalt, an optional additional bulk sweetener, a flavorant, anoptional additional ingredient, and a low amount of water, wherein thecomposition or product is free of ethanol and propylene glycol orsubstantially-free of ethanol, propylene glycol, or both ethanol andpropylene glycol and further free of glycerol or substantially free ofglycerol. As used herein, the term “free of glycerol” means there is noamount of glycerol present in the isomalt hard candy composition andproduct. As used herein, the term “substantially free of glycerol” meansthere may be a minimal amount of glycerol present in the isomalt hardcandy composition and product, the presence of which does not causeundue whitening or loss of product shelf life. The isomalt hard candycomposition and product may contain 0 to 0.05 wt. glycerol, specifically0 to 0.025 wt. %, more specifically 0 to 0.01 wt. %, and still morespecifically, 0 to 0.001 wt. % glycerol.

In another embodiment, the isomalt hard candy composition and producthaving improved shelf life comprises, consists, or consists essentiallyof, isomalt, an optional additional bulk sweetener, a flavorant, anoptional additional ingredient, and a low amount of water, wherein thecomposition or product is free of linear and branched chain C₁-C₅ alkylalcohol (mono-, di-, and triol) or substantially free of linear andbranched chain C₁-C₅ alkyl alcohol (mono-, di-, and triol). As usedherein, the term “free of linear and branched chain C₁-C₅ alkyl alcohol(mono-, di-, and triol)” means there is no amount of linear and branchedchain C₁-C₅ alkyl alcohol (mono-, di-, and triol) present in the isomalthard candy composition and product. As used herein, the term“substantially free of linear and branched chain C₁-C₅ alkyl alcohol(mono-, di-, and triol)” means there may be a minimal amount of linearand branched chain C₁-C₅ alkyl alcohol (mono-, di-, and triol) presentin the isomalt hard candy composition and product, the presence of whichdoes not cause undue whitening or loss of product shelf life. Theisomalt hard candy composition and product may contain 0 to 0.05 wt.linear and branched chain C₁-C₅ alkyl alcohol (mono-, di-, and triol),specifically 0 to 0.025 wt. %, more specifically 0 to 0.01 wt. %, andstill more specifically, 0 to 0.001 wt. % linear and branched chainC₁-C₅ alkyl alcohol (mono-, di-, and triol).

The isomalt hard candy product has an amorphous (glassy) form generallyhaving water in an amount of less than or equal to 4 wt. % based on thetotal weight of the isomalt hard candy product, specifically about 0.1to about 3 wt. %, more specifically about 0.5 to about 2 wt. %, and yetmore specifically about 1 to about 1.5 wt. %.

The bulk sweetener used in the isomalt hard candy composition andproduct can be substantially to completely all isomalt. Alternatively,small amounts of a different bulk sweetener may be combined with theisomalt. In an embodiment, the bulk sweetener is about 50 to about 100wt. % isomalt based on the total weight of the bulk sweetenercomponents, specifically about 60 to about 100 wt. % isomalt, morespecifically about 70 to about 100 wt. % isomalt, yet more specificallyabout 80 to about 100 wt. % isomalt, and still yet more specificallyabout 90 to about 100 wt. % isomalt based on the total weight of thebulk sweetener components, with the remaining balance being another bulksweetener, such as sugar or a sugar polyol (alternatively referred to assugar alcohol) that is not isomalt.

Isomalt is a disaccharide alcohol, which can be prepared byhydrogenating isomaltulose. Products of the hydrogenation can include6-O-α-D-glucopyranosyl-D-sorbitol (1,6-GPS);1-O-α-D-glucopyranosyl-D-sorbitol (1,1-GPS);1-O-α-D-glucopyranosyl-D-mannitol (1,1-GPM);6-O-α-D-glucopyranosyl-D-mannitol (1,6-GPM); and mixtures thereof. Somecommercially available isomalt materials include an almost equimolarmixture of 1,6-GPS, and 1,1-GPM. Other isomalt materials can includepredominantly or pure 1,6-GPS; predominantly or pure 1,1-GPS;predominantly or pure 1,6-GP; or predominantly or pure 1,1-GPM. Stillother isomalt materials can include mixtures of two or more of 1,6-GPS;1,1-GPS; 1,6-GPM; and 1,1-GPM at any molar ratio.

Exemplary commercially available isomalt includes Isomalt ST, includingIsomalt ST-M and Isomalt ST-PF, Isomalt GS, Isomalt M, Isomalt DC, andIsomalt LM available from BENEO-Palatinit, Südzucker Group. Isomalt SThas an almost equimolar mixture of 1,6-GPS (43-57%) and 1,1-GPM. IsomaltGS contains 1,6-GPS (75-80%) and 1,1-GPM.

Isomalt is a translucent sugar alcohol that can be prepared intotranslucent hard candy.

Isomalt has low hygroscopicity leading to products with longer shelflife and reduced stickiness. Isomalt is resistant to acid and enzymatichydrolysis. Complete hydrolysis of isomalt with an equimolar mixture of1,6-GPS, and 1,1-GPM yields glucose (50%), sorbitol (25%), and mannitol(25%).

Exemplary sugar polyols that may be used in combination with isomalt toprepare the hard candy confectionery base include, for example, ahydrogenated starch hydrolysate/polyglycitol, maltitol, maltitol syrup,sorbitol syrup, and the like, or a combination thereof.

The isomalt hard candy composition and product can comprise the bulksweetener, comprising isomalt, in an amount of about 90 to about 100 wt.% based on the total weight of the isomalt hard candy composition orproduct, specifically about 92 to about 98 wt. %, and yet morespecifically about 94 to about 96 wt. %.

Flavorants (flavor, flavoring agent) used in confectionery and otherfoodstuff are often a blend of flavor materials (natural, synthetic, ora combination thereof) and a flavor solvent, alternatively called aflavor diluent or flavor carrier. Flavor carriers include propyleneglycol (propane-1,2-diol, CAS No. 57-55-6, FEMA No. 2940) and itsderivatives (e.g. 1,3-propane diol, CAS No. 504-63-2, FEMA No. 4753),ethanol (ethyl alcohol, CAS No. 64-17-5, FEMA No. 2419), glycerin (CASNo. 56-81-5, FEMA No. 2525, e.g. vegetable glycerin), and triacetin (CASNo. 102-76-1, FEMA No. 2007); triethyl citrate (CAS No. 77-93-0; FEMANo. 3083), Medium Chain Triglycerides (MCT; CAS No.65381-09-1/73398-61-5; Decanoic acid, ester with 1,2,3-propanetrioloctanoate; Octanoic/Decanoic Acid Triglyceride; Caprylic CapricTriglyceride, Caprylic/Capric Triglyceride; Triglyceride of CoconutOil); a combination thereof, and the like.

Flavorants, particularly non-citrus fruit flavors such as berry(strawberry, raspberry, blackberry, cherry, and the like), containsubstantial quantities of ethanol, propylene glycol, or a combinationthereof as flavor carriers. In a method to reduce graining and prematureaging in isomalt hard confectionery, specifically those comprising anon-citrus fruit flavorant or mint flavorant, the flavorant isformulated to be free of ethanol and propylene glycol, or substantiallyfree of, ethanol, propylene glycol, or both ethanol and propyleneglycol.

In an embodiment, a flavorant used in the hard confectionery compositionand product is free of ethanol and propylene glycol, or substantiallyfree of, ethanol, propylene glycol, or both ethanol and propylene glycolas a flavor carrier, thus preventing whitening in the hard confectioneryproduct and extending the product's shelf life, specifically in anisomalt hard confectionery composition and product. In anotherembodiment, the flavorant is further free of glycerol or substantiallyfree of glycerol. In a further embodiment, the flavorant is anon-citrus, fruit flavorant. In another further embodiment, theflavorant is a mint flavorant.

In an embodiment, each flavorant used in the hard candy composition andproduct, specifically an isomalt hard candy composition and product, isfree of ethanol and propylene glycol, or substantially free of, ethanol,propylene glycol, or both ethanol and propylene glycol. As used herein,with respect to the flavorant, the term “free of ethanol and propyleneglycol” means there is no amount of ethanol and no amount of propyleneglycol present in the flavorant. As used herein, with respect to theflavorant, the term “substantially free of, ethanol, propylene glycol,or both ethanol and propylene glycol” means there may be a minimalamount of ethanol, propylene glycol, or ethanol and propylene glycolpresent in the flavorant, such as those amounts inherently present in anatural flavorant. The flavorant may contain 0 to 10 wt. % total ethanoland propylene glycol, specifically 0 to 5 wt. %, more specifically 0 to1 wt. %, and still more specifically, 0 to 0.1 wt. % total ethanol andpropylene glycol.

In another embodiment, each flavorant is free of linear and branchedchain C₁-C₅ alkyl alcohol (mono-, di-, and triol) or substantially freeof linear and branched chain C₁-C₅ alkyl alcohol (mono-, di-, andtriol). The flavorant may contain 0 to 10 wt. % linear and branchedchain C₁-C₅ alkyl alcohol (mono-, di-, and triol), specifically 0 to 5wt. %, more specifically 0 to 1 wt. %, and still more specifically, 0 to0.1 wt. % total linear and branched chain C₁-C₅ alkyl alcohol (mono-,di-, and triol).

In an embodiment, the flavor carriers that are linear and branched chainC₁-C₅ alkyl alcohol (mono-, di-, and triol), e.g., ethanol, propyleneglycol, and glycerol, present in a flavorant are replaced with a flavorcarrier that does not adversely affect the stability of the isomalt hardcandy, i.e., triacetin, MCT oil, or a combination thereof. Replacinglinear and branched chain C₁-C₅ alkyl alcohols (mono-, di-, triol) suchas ethanol, propylene glycol, and glycerol, in the flavorant to be usedin an isomalt hard candy product will mitigate premature graining.Exemplary flavorants (flavor, flavoring agent) that can be used includeartificial or natural flavors, for example synthetic flavor oils,natural flavoring aromatics and/or oils, oleoresins, extracts derivedfrom plants, leaves, flowers, fruits, and the like, or a combinationthereof. Non-limiting representative flavors include oils such asspearmint oil, cinnamon oil, oil of wintergreen (methyl salicylate),peppermint oil, clove oil, bay oil, anise oil, eucalyptus oil, thymeoil, cedar leaf oil, oil of nutmeg, allspice, oil of sage, mace, oil ofbitter almonds, cassia oil, and citrus oils including lemon, orange,lime, grapefruit, vanilla, fruit essences/flavors, including apple,pear, peach, grape, strawberry, raspberry, blackberry, cherry, plum,pineapple, apricot, banana, melon, tropical fruit, mango, mangosteen,pomegranate, papaya, honey lemon, and the like, or a combinationthereof.

Other types of flavorants include various aldehydes and esters such ascinnamyl acetate, cinnamaldehyde, citral diethylacetal, dihydrocarvylacetate, eugenyl formate, p-methylamisol, acetaldehyde (apple),benzaldehyde (cherry, almond), anisic aldehyde (licorice, anise),cinnamic aldehyde (cinnamon), citral, i.e., alpha-citral (lemon, lime),neral, i.e., beta-citral (lemon, lime), decanal (orange, lemon), ethylvanillin (vanilla, cream), heliotrope, i.e., piperonal (vanilla, cream),vanillin (vanilla, cream), alpha-amyl cinnamaldehyde (spicy fruityflavors), butyraldehyde (butter, cheese), valeraldehyde (butter,cheese), citronellal (modifies, many types), decanal (citrus fruits),aldehyde C-8 (citrus fruits), aldehyde C-9 (citrus fruits), aldehydeC-12 (citrus fruits), 2-ethyl butyraldehyde (berry fruits), hexenal,i.e., trans-2 (berry fruits), tolyl aldehyde (cherry, almond),veratraldehyde (vanilla), 2,6-dimethyl-5-heptenal, i.e., melonal(melon), 2,6-dimethyloctanal (green fruit), and 2-dodecenal (citrus,mandarin).

The amount of flavorant used in the hard candy composition and productcan be chosen based on the targeted release profile and flavor intensitydesired. The flavorant can be present in the hard candy product in anamount of about 0.001 to about 3 wt. % based on the total weight of thehard candy product, specifically about 0.01 to about 2 wt. %, morespecifically about 0.1 to about 1.5 wt. %, and yet more specificallyabout 0.5 to about 1 wt. %.

Optional additional ingredients used to prepare isomalt hard candycomposition and product caninclude MCT oil, a colorant, a sensate, afood acid or salt thereof, a high intensity sweetener, a bufferingagent, a functional agent, or a combination thereof as described herein.

MCT oil can be included in the isomalt hard candy composition andproduct in a stabilizing amount to inhibit premature graining andminimize sticking. Exemplary amounts of MCT oil can be about 0.01 toabout 1.0 wt. % based on the total weight of the composition or product,specifically about 0.05 to about 0.9 wt. %, more specifically about 0.1to about 0.7 wt. %, and yet more specifically about 0.15 to about 0.6wt. %.

Exemplary sensates include cooling agents, warming agents, tinglingagents, effervescent agents, or a combination thereof. Cooling agentsare additives that provide a cooling or refreshing effect in the mouth,in the nasal cavity, or on skin. For example, among the useful coolingagents are included menthol, menthane, menthone, ketals, menthoneketals, menthone glycerol ketals, substituted p-menthanes, acycliccarboxamides, mono menthyl glutarate, substituted cyclohexanamides,substituted cyclohexane carboxamides, substituted ureas andsulfonamides, substituted menthanols, hydroxymethyl and hydroxymethylderivatives of p-menthane, 2-mercapto-cyclo-decanone, hydroxycarboxylicacids with 2-6 carbon atoms, cyclohexanamides, menthyl acetate, menthylsalicylate, N,2,3-trimethyl-2-isopropyl butanamide (WS-23),N-ethyl-2,2-diisopropylbutanamide, N-ethyl-p-menthane-3-carboxamide(WS-3), ethyl ester ofN-[[5-methyl-2-(1-methylethyl)cyclohexyl]carbonyl]glycine (WS-5), aswell as the substantially pure ethyl ester ofN-[[5-methyl-2-(1-methylethyl)cyclohexyl]carbonyl]glycine as disclosedin U.S. Pat. No. 7,189,760 to Erman, et al which is incorporated in itsentirety herein by reference, isopulegol, menthyloxy propane diol,3-(1-menthoxy)propane-1,2-diol, 3-(1-menthoxy)-2-methylpropane-1,2-diol,p-menthane-2,3-diol, p-menthane-3,8-diol,6-isopropyl-9-methyl-1,4-dioxaspiro[4,5]decane-2-methanol, menthylsuccinate and its alkaline earth metal salts, trimethylcyclohexanol,N-ethyl-2-isopropyl-5-methylcyclohexanecarboxamide,N-(4-cyanomethylphenyl) p-menthanecarboxamide (G-180), Japanese mintoil, peppermint oil, 3-(1-menthoxy)ethan-1-ol,3-(1-menthoxy)propan-1-ol, 3-(1-menthoxy)butan-1-ol, 1-menthylaceticacid N-ethylamide, 1-menthyl-4-hydroxypentanoate,1-menthyl-3-hydroxybutyrate,N,2,3-trimethyl-2-(1-methylethyl)-butanamide, n-ethyl-t-2-c-6nonadienamide, N,N-dimethyl menthyl succinamide, substitutedp-menthanes, substituted p-menthane-carboxamides,2-isopropanyl-5-methylcyclohexanol (from Hisamitsu Pharmaceuticals,hereinafter “isopregol”); menthone glycerol ketals (FEMA 3807, tradenameFRESCOLAT® type MGA); 3-1-menthoxypropane-1,2-diol (from Takasago, FEMA3784); and menthyl lactate; (from Haarman & Reimer, FEMA 3748, tradenameFRESCOLAT® type ML), WS-30, WS-14, Eucalyptus extract(p-Mehtha-3,8-Diol), Menthol (its natural or synthetic derivatives),Menthol PG carbonate, Menthol EG carbonate, Menthol glyceryl ether,N-tertbutyl-p-menthane-3-carboxamide, P-menthane-3-carboxylic acidglycerol ester, Methyl-2-isopryl-bicyclo (2.2.1), Heptane-2-carboxamide;Menthol methyl ether, menthyl pyrrolidone carboxylate;2,5-dimethyl-4-(1-pyrrolidinyl)-3(2H)-furanone; cyclic α-keto enamines,cyclotene derivatives such as cyclopentenes including3-methyl-2-(1-pyrrolidinyl)-2-cyclopenten-1-one and5-methyl-2-(1-pyrrolidinyl)-2-cyclopenten-1-one, compounds of theformula:

wherein B is selected from H, CH₃, C₂H₅, OCH₃, OC₂H₅; and OH; andwherein A is a moiety of the formula-CO-D, wherein D is selected fromthe following moieties: (i)-NR¹R², wherein R¹ and R² are independentlyselected from H and C₁-C₈ straight or branched-chain aliphatic,alkoxyalkyl, hydroxyalkyl, araliphatic and cycloalkyl groups, or R¹ andR² together with the nitrogen atom to which they are attached form partof an optionally-substituted, five-or six-membered heterocyclic ring;(ii)-NHCH₂COOCH₂CH₃,—NHCH₂CONH₂,—NHCH₂CH₂OCH₃,—NHCH₂CH₂OH,—NHCH₂CH(OH)CH₂OHand (iii) a moiety selected from the group consisting of:

as disclosed in PCT Patent Application WO2006/125334 to Bell et al.which is incorporated in its entirety herein by reference, among others;or a combination thereof. Other compounds include the alpha-ketoenamines disclosed in U.S. Pat. No. 6,592,884 to Hofmann et al. which isincorporated in its entirety herein by reference. These and othersuitable cooling agents are further described in the following U.S.patents, all of which are incorporated in their entirety by referencehereto: U.S. Pat. Nos. 4,230,688; 4,032,661; 4,459,425; 4,178,459;4,296,255; 4,136,163; 5,009,893; 5,266,592; 5,698,181; 6,277,385;6,627,233; 7,030,273. Still other suitable cooling agents are furtherdescribed in the following U.S. Published Patent Applications, all ofwhich are incorporated in their entirety by reference hereto: U.S.2005/0222256; 2005/0265930.

Warming agents can be selected from a wide variety of compounds known toprovide the sensory signal of warming to the user. These compounds offerthe perceived sensation of warmth, particularly in the oral cavity, andoften enhance the perception of flavors, sweeteners and otherorganoleptic components. Among the useful warming agents included arevanillyl alcohol n-butylether (TK-1000) supplied by Takasago PerfumaryCompany Limited, Tokyo, Japan, vanillyl alcohol n-propylether, vanillylalcohol isopropylether, vanillyl alcohol isobutylether, vanillyl alcoholn-aminoether, vanillyl alcohol isoamylether, vanillyl alcoholn-hexylether, vanillyl alcohol methylether, vanillyl alcohol ethylether,gingerol, shogaol, paradol, zingerone, capsaicin, dihydrocapsaicin,nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, or acombination thereof.

In an embodiment, tingling agents may be employed to provide a tingling,stinging or numbing sensation to the user. Tingling agents include, butare not limited to: Jambu Oleoresin or para cress (Spilanthes sp.), inwhich the active ingredient is Spilanthol; Japanese pepper extract(Zanthoxylum peperitum), including the ingredients known as Saanshool-I,Saanshool-II and Sanshoamide; perillartine;4-(1-menthoxymethyl)-2-phenyl-1,3-dioxolane; black pepper extract (Pipernigrum), including the active ingredients chavicine and piperine;Echinacea extract; Northern Prickly Ash extract; trans-pellitorin, andred pepper oleoresin; szechuan peppercorn; or a combination thereof. Inan embodiment, alkylamides extracted from materials such as jambu orsanshool may be included.

The sensate, specifically the cooling agent, can be present in the hardcandy composition or product in an amount of about 0.001 to about 1 wt.% based on the total weight of the hard candy composition or product,specifically about 0.01 to about 0.7 wt. %, and yet more specificallyabout 0.1 to about 0.5 wt. %.

A “high intensity sweetener” as used herein means agents having asweetness greater than the sweetness of sucrose. In an embodiment, ahigh intensity sweetener has a sweetness that is at least 100 times thatof sugar (sucrose) on a per weight basis, specifically at least 500times that of sugar on a per weight basis. In an embodiment the highintensity sweetener is at least 1,000 times that of sugar on a perweight basis, more specifically at least 5,000 times that of sugar on aper weight basis. The high intensity sweetener can be selected from awide range of materials, including water-soluble sweeteners,water-soluble artificial sweeteners, water-soluble sweeteners derivedfrom naturally occurring water-soluble sweeteners, dipeptide basedsweeteners, and protein based sweeteners. Combinations comprising one ormore sweeteners or one or more of the foregoing types of sweeteners canbe used. Without being limited to particular sweeteners, representativecategories and examples include: water-soluble sweetening agents such asdihydrochalcones, monellin, steviosides, rebaudiosides, glycyrrhizin,dihydroflavenol, monatin, and L-aminodicarboxylic acid aminoalkenoicacid ester amides, such as those disclosed in U.S. Pat. No. 4,619,834,or a combination thereof; water-soluble artificial sweeteners such assoluble saccharin salts, i.e., sodium or calcium saccharin salts,cyclamate salts, acesulfame salts, such as the sodium, ammonium orcalcium salt of3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide, the potassiumsalt of 3,4-dihydro-6-methyl-1,2,3-oxathiazine-4-one-2,2-dioxide(Acesulfame-K), the free acid form of saccharin, or a combinationthereof; dipeptide based sweeteners, for example the L-aspartic acidderived sweeteners such as L-aspartyl-L-phenylalanine methyl ester(Aspartame) and materials described in U.S. Pat. No. 3,492,131,L-alpha-aspartyl-N-(2,2,4,4-tetramethyl-3-thietanyl)-D-alaninamidehydrate (Alitame), methyl esters of L-aspartyl-L-phenylglycerine andL-aspartyl-L-2,5-dihydrophenyl-glycine,L-aspartyl-2,5-dihydro-L-phenylalanine;L-aspartyl-L-(1-cyclohexen)-alanine, neotame, or a combination thereof;water-soluble sweeteners derived from naturally occurring water-solublesweeteners, such as steviosides and stevia derived compounds such as butnot limited to steviol glycosides such as rebaudiocides includingrebaudiocide A, and the like, lo han quo and lo han quo derivedcompounds such as iso-mogroside V and the like, chlorinated derivativesof ordinary sugar (sucrose), e.g., chlorodeoxysugar derivatives such asderivatives of chlorodeoxysucrose or chlorodeoxygalactosucrose, known,for example, under the product designation of Sucralose; examples ofchlorodeoxysucrose and chlorodeoxygalactosucrose derivatives include butare not limited to: 1-chloro-1′-deoxysucrose;4-chloro-4-deoxy-alpha-D-galactopyranosyl-alpha-D-fructofuranoside, or4-chloro-4-deoxygalactosucrose;4-chloro-4-deoxy-alpha-D-galactopyranosyl-1-chloro-l-deoxy-beta-D-fructo-furanoside,or 4,1′-dichloro-4,1′-dideoxygalactosucrose;1′,6′-dichlorol′,6′-dideoxysucrose;4-chloro-4-deoxy-alpha-D-galactopyranosyl-1,6-dichloro-1,6-dideoxy-beta-D-fructofuranoside,or 4,1′,6′-trichloro-4,1′,6′-trideoxygalactosucrose;4,6-dichloro-4,6-dideoxy-alpha-D-galactopyranosyl-6-chloro-6-deoxy-beta-D-fructofuranoside,or 4,6,6′-trichloro-4,6,6′-trideoxygalactosucrose;6,1′,6′-trichloro-6,1′,6′-trideoxysucrose;4,6-dichloro-4,6-dideoxy-alpha-D-galacto-pyranosyl-1,6-dichloro-1,6-dideoxy-beta-D-fructofuranoside,or 4,6,1′,6′-tetrachloro4,6,1′,6′-tetradeoxygalacto-sucrose;4,6,1′,6′-tetradeoxy-sucrose, or a combination thereof; protein basedsweeteners such as thaumaoccous danielli, talin, or a combinationthereof; and amino acid based sweeteners.

The high intensity sweetener can be present in the hard candycomposition or product in an amount of about 0.001 to about 1 wt. %based on the total weight of the hard candy composition or product,specifically about 0.01 to about 0.7 wt. %, and yet more specificallyabout 0.1 to about 0.5 wt. %.

The food acid can be in free or buffered form. Exemplary food acids andfood acid salts include acetic acid, adipic acid, ascorbic acid, butyricacid, citric acid, formic acid, fumaric acid, glyconic acid, lacticacid, phosphoric acid, malic acid, oxalic acid, succinic acid, tartaricacid, and alkali metal salts thereof (e.g., sodium citrate dihydrate),or a combination thereof.

The food acid can be present in the hard candy composition or product inan amount of about 0.001 to about 1.5 wt. % based on the total weight ofthe hard candy composition or product, specifically about 0.01 to about1 wt. %, and yet more specifically about 0.1 to about 0.8 wt. %.

Coloring agents (colors, colorants, colorings) can be used in amountseffective to produce a desired color for the composition which can beperceived visually. Suitable coloring agents include pigments, naturalfood colors and dyes suitable for food, drug, and cosmetic applications.Suitable colors include annatto extract (E160b), bixin, norbixin,astaxanthin, dehydrated beets (beet powder), beetroot red/betanin(E162), ultramarine blue, canthaxanthin (E161g), cryptoxanthin (E161c),rubixanthin (E161d), violanxanthin (E161e), rhodoxanthin (E161f),caramel (E150(a-d)), β-apo-β′-carotenal (E160e), β-carotene (E160a),alpha carotene, gamma carotene, ethyl ester of beta-apo-8 carotenal(E160f), flavoxanthin (E161a), lutein (E161b), cochineal extract (E120),carmine (E132), carmoisine/azorubine (E122), sodium copper chlorophyllin(E141), chlorophyll (E140), toasted partially defatted cooked cottonseedflour, ferrous gluconate, ferrous lactate, grape color extract, grapeskin extract (enocianina), anthocyanins (E163), haematococcus algaemeal, synthetic iron oxide, iron oxides and hydroxides (E172), fruitjuice, vegetable juice, dried algae meal, tagetes (Aztec marigold) mealand extract, carrot oil, corn endosperm oil, paprika, paprika oleoresin,phaffia yeast, riboflavin (E101), saffron, titanium dioxide, turmeric(E100), turmeric oleoresin, amaranth (E123), capsanthin/capsorbin(E160c), lycopene (E160d), FD&C blue #1, FD&C blue #2, FD&C green #3,FD&C red #3, FD&C red #40, FD&C yellow #5 and FD&C yellow #6, tartrazine(E102), quinoline yellow (E104), sunset yellow (E110), ponceau (E124),erythrosine (E127), patent blue V (E131), titanium dioxide (E171),aluminium (E173), silver (E174), gold (E175), pigment rubine/litholrubine BK (E180), calcium carbonate (E170), carbon black (E153), blackPN/brilliant black BN (E151), green S/acid brilliant green BS (E142), ora combination thereof. In an embodiment, certified colors can includeFD&C aluminum lakes, or a combination thereof. A full recitation of allFD& C colorants and their corresponding chemical structures may be foundin the Kirk-Othmer Encyclopedia of Chemical Technology, 4th Edition, involume 1 at pages 492-494, which text is incorporated herein byreference.

Coloring agents can also include food grade glitter or food gradepearlescent pigments. The edible glitter can include a food gradecolorant and a carrier such as a sugar, a sugar alcohol, a saccharide, adisaccharide, a polysaccharide, a hydrocolloid material, or acombination thereof. Exemplary glitter includes the commerciallyavailable Edible Glitter™ from Watson Inc. of West Haven, CT. Thecoloring agent can include food grade pearlescent pigments prepared frommica optionally coated with titanium dioxide, iron oxide, and the like.

Exemplary functional ingredients include a breath freshener, a dentalcare component, an active, an herbal, an effervescing system, anappetite suppressor, a vitamin, a micronutrient, a mouth moisteningcomponent, a throat care component, an energy boosting agent, aconcentration boosting agent, or a combination thereof.

In an embodiment, a packaged plurality of unwrapped hard candy productcomprises a resealable container; and a plurality of unwrapped hardcandy product units housed within the resealable container, the hardcandy product comprises, consists of, or consists essentially of,isomalt, flavorant, MCT oil, and a moisture content of less than orequal to 4 wt. %, specifically less than or equal to 3 wt. %; andwherein each unit of hard candy product has a weight of less than orequal to 1 gram, specifically about 0.2 to about 0.8 gram, and morespecifically about 0.5 to about 0.7 gram. In an embodiment, theresealable container itself is packaged within a moisture barriermaterial. As used herein, the term “plurality” means at least 5 units,at least 10 units, at least 15 units, at least 20 units, at least 25units, at least 30 units, at least 40 units, at least 50 units, at least75 units, at least 100 units, or more or any range therein, e.g. 10 to30. The packaged plurality includes the hard candy product units havinga spherical shape or oblong shape, specifically a spherical shape. Thehard candy product units may also have a band around the candy which maycontain a letter or other indicia. The hard candy product is formed byrope forming and die forming processes as described herein andconditioned after piece formation. The presence of the hydrophobiclubricant and microcrystalline layer in the hard candy product minimizesor prevents the hard candy product units from adhering to one another inthe container and to allow the units to freely pour from the container.In an embodiment, a packaged plurality of unwrapped small hard candyproduct prepared from isomalt and MCT oil, wherein the presence of theMCT oil minimizes or inhibits graining, color fade, change of surfaceappearance, or a combination thereof of the hard candy product from timezero to 5 weeks of controlled accelerated aging at conditions of 37°C.+/−2° C. and 80%+/−5% relative humidity (RH) when the plurality ishoused in a container comprising a moisture barrier material or acontainer packaged within a moisture barrier material. In an embodiment,a packaged plurality of unwrapped small hard candy product prepared fromisomalt and MCT oil, wherein the hard candy product comprising MCT oilexhibits better surface appearance, reduced graining, reduced colorfade, or a combination thereof from time zero to 5 weeks of controlledaccelerated aging at conditions of 37° C.+/−2° C. and 80%+/−5% relativehumidity (RH) when the plurality is housed in a container comprising amoisture barrier material or a container packaged within a moisturebarrier material compared to hard candy free of MCT oil.

Disclosed herein is a method of preparing a hard candy product having amass less than or equal to 1 gram, specifically about 0.4 to about 0.8gram. The method includes forming a cooked mass comprising the polyolwith low hygroscopicity and hydrophobic lubricant. The cooked mass has amoisture content less than or equal to 4 wt. % , specifically less thanor equal to 3 wt. % based on the total weight of the cooked mass. Thecooked mass is cooled and a flavorant is added to form a melt. The meltis formed into a hard candy product having a weight of less than orequal to 1 gram. It is believed that the hydrophobic lubricant ispresent at the surface of the hard candy product and its hydrophobicnature retards moisture from contacting the surface and creating largecrystals or whitening. Additionally, the presence of the hydrophobiclubricant may lubricate the candy melt and reduce the shear stressduring processing thus reducing shear induced crystallization.

In general, preparation of the hard candy product includes cooking acombination of polyol with low hygroscopicity, hydrophobic lubricant,and optionally, other bulk sweetener components and/or a diluent such aswater and removing excess moisture to form a cooked mass having amoisture content less than or equal to 4 wt. %, specifically less thanor equal to 3 wt. % based on the total weight of the cooked mass;cooling the cooked mass; incorporating a flavorant and any remainingoptional additional ingredients with mixing to form a melt; and formingthe melt into a solid product having the desired size and shape.

In general, preparation of the isomalt hard boiled candy includesforming a melt of isomalt and optionally, other bulk sweetenercomponents and/or a diluent such as water; cooking the melt; removingexcess moisture from the melt, for example reducing the moisture contentto less than or equal to 4 wt. %, specifically less than or equal to 3wt. % based on the total weight of the melt; cooling the melt throughmixing until the melt is a workable mass having a plastic-likeconsistency; while the melt is a plastic-like mass, incorporating aflavorant and any remaining optional additional ingredients with mixing;and forming the plastic-like mixture into a solid product having thedesired size and shape.

In an alternate embodiment, preparation of the isomalt hard boiled candyincludes forming a melt of isomalt and optionally, other bulk sweetenercomponents, without the use of a diluent such as water; cooking themelt; cooling the melt through mixing until the melt is a workable masshaving a plastic-like consistency; while the melt is a plastic-likemass, incorporating a flavorant and any remaining optional additionalingredients with mixing; and forming the plastic-like mixture into asolid product having the desired size and shape

In one embodiment, the hard candy product composition is generallyprepared by cooking a mixture of polyol, hydrophobic lubricant, andwater, or polyol, hydrophobic lubricant, additional sugar polyol, andwater at 155° C., optionally under vacuum, to achieve a cooked masshaving a moisture content less than or equal to 4 wt. %, specificallyless than or equal to 3 wt. % based on the total weight of the cookedmass. The cooked mass is cooled slightly and a flavorant and anyoptional additive such as a food acid, a high intensity sweetener, asensate, an additional ingredient, or a combination thereof, is added tothe cooked mass to form a melt, the melt is then formed in a molding orpiece forming process to form the hard candy product. The moisturecontent of the hard boiled candy melt can be about 0.1 to about 4 wt. %based on the total weight of the hard boiled candy melt, specificallyabout 0.2 to about 3 wt. %, more specifically about 0.5 to about 2 wt.%, and yet more specifically about 1 to about 1.5 wt. %.

In one embodiment, the isomalt hard candy composition is generallyprepared by cooking a mixture of isomalt, or isomalt and additionalsugar polyol, and water at about 155° C., optionally under vacuum toachieve a moisture content at or below 4 wt. %, specifically at or below3wt. % based on the total weight of the cooked mixture. The cookedmixture is cooled slightly and a flavorant and any optional additivesuch as a food acid, a high intensity sweetener, a sensate, anadditional ingredient, or a combination thereof, is added to the cooledmixture to form a confectionery melt, the melt is then formed in amolding or piece forming process to form the isomalt hard candy product.The moisture content of the isomalt hard boiled candy melt can be about0.1 to about 4 wt. % based on the total weight of the isomalt hardboiled candy melt, specifically about 0.2 to about 3 wt. %, morespecifically about 0.5 to about 2 wt. %, and yet more specifically about1 to about 1.5 wt. %.

In some embodiments, the hard candy compositions are prepared usingconventional methods and equipment, such as fire cookers, vacuumcookers, or scraped-surface cookers (also referred to as high speedatmospheric cookers). When using a fire cooker, the desired quantity ofbulk sweetener (e.g., isomalt) is dissolved in water by heating in akettle until the bulk sweetener dissolves. Additional bulk sweetener canthen be added and the cooking continued until a final temperature of,for example, about 145 to about 165° C. is achieved. The batch is thencooled and worked as a plastic-like mass to incorporate additivesseparately or in the form of a concentrate.

In vacuum cookers, a bulk sweetener is boiled to about 125 to about 132°C., a vacuum is applied, and additional water is boiled off withoutextra heating. When cooking is complete, the cooked mass is a semi-solidand has a plastic-like consistency. At this point, additives, separatelyor in the form of a concentrate are admixed in the cooked mass bymechanical mixing operations.

A high-speed atmospheric cooker uses a heat exchanger surface to heatthe confectionery composition. In this process, a film of combinedcomponents is spread onto the heat exchange surface, and is rapidlyheated to a suitable temperature, for example about 165 to about 170° C.The film is then rapidly cooled, for example to about 100 to about 120°C. Additives, either separately or in the form of a concentrate, canthen be incorporated into the plastic-like cooked mass.

In the foregoing methods, the cooking temperature should be sufficientlyhigh to drive water from the mix. Where a vacuum is employed, lowertemperatures can typically be used. In the foregoing methods, theadditive(s) are specifically mixed for a time effective to provide auniform distribution of the additive materials, for example about 4 toabout 10 minutes. Once the cooked mass has been properly tempered, itcan be cut into workable portions or formed into desired shapes usingmolding or piece forming processes.

Suitable molding and piece forming processes can include a depositingprocess including a deposit molding process, a rotary molding process, adie-stamping process, drop roller process, chain-die process, and thelike.

The temperature of the hard candy melt during depositing in a depositmolding process can be about 125 to about 155° C., specifically about140° C. The deposited product is then cooled and de-molded.

Suitable piece forming processes for the small hard candy productinclude die forming including chain-die, rotary die, die-stamping, droproller, or other similar process.

In an embodiment, the small hard candy product cooked mass can beprepared by a batch or a continuous process, formed into an initial ropein a batch roller or by extrusion from an extruder, the initial rope issized in a rope sizer to a final rope having a desired diameter, andforming the final rope into pieces using a die forming process such as achain-die or rotary die process.

As shown in FIG. 1 , the melt 3 is conveyed to a batch roller 10 inwhich a cone 30 of the melt is pulled out. The batch roller includes anumber of conical rollers 11 which have the function of forming acontinuous rope of melt at the end. An optional center component 40 maybe positioned in the cone 30 and a center filling may be placed in therope. The next stage sizes the rope 5 to the desired cross-section byusing a rope sizer 6. The rope sizer 6 uses one or more series ofrollers to decrease the diameter and circumference of the rope to thedesired size. Individual hard candy products 7 are cut (segmented) andshaped from the rope in a die-forming device 8 such as a chain die likeassembly. The chain die assembly 8 comprises pairs of half-die members80 that assemble during rotation of the chains and punch the rope intothe individual desired shapes.

After piece formation, the newly formed small hard candy products can beconditioned to allow for microcrystallization at the surface of theproduct. Microcrystallization is a crystallization of the crystallizablesugar polyol(s) on or near the surface of the hard candy product and isinvisible or nearly invisible to the naked eye and does not render thehard candy product white and opaque. In an embodiment, the newly formedproducts are conditioned at a relative humidity which is the equilibriumrelative humidity of the polyol+/−20%, or the equilibrium relativehumidity of the polyol+/−10%, and 18 to 28° C., specifically 20 to 25°C. for up to 4 days, specifically 24 to 72 hours. For example, if theequilibrium relative humidity of the polyol is 40% then conditioning maybe conducted at a relative humidity of 20% to 60% (40%+/−20%) or at arelative humidity of 30% to 50% (40%+/−-10%). When multiple polyols areused the conditioning relative humidity is based on the equilibriumrelative humidity of the polyol present in a majority amount.

The piece shape of the small hard candy products is not limited andinclude general shapes such as sphere, oblong, capsule shaped, cuboid,cylinder, prism, fruit, and the like. In an embodiment, the small hardcandy product is spherical shape or oblong shape, specificallyspherical. As used herein, when describing the shape of a product,unless otherwise specified, it is understood that the characterizationis for the overall shape, for example a “spherical shape” is one wherethe overall shape of the product is a sphere even if the surface of theproduct may not completely smooth, e.g., having the presence of a bellyband, dimples, indentations, protrusions, etc.

The process of preparation can be adapted by those skilled in the art toprovide a hard candy product having a desired configuration, includingsingle-layer, multi-layer having two or more layers (for example, threelayers), and forms having a center-fill.

In one embodiment, the hard candy product is an unfilled, solid product.

In an embodiment, the hard candy product can be a center-filled product.Within this embodiment, the center-fill can be a liquid, solid, orsemi-solid. The center-fill can be another hard boiled candy, awater-in-oil emulsion, an oil-in-water emulsion, a gel, a powder, achewy confectionery, a fudge, a nougat, a chewing gum, and the like.Further within this embodiment, the center-fill composition can besubstantially free or free of ethanol, propylene glycol, or both ethanoland propylene glycol.

The hard candy product can be individually wrapped and packaged.Alternatively, a plurality of hard candy products can be packaged asunwrapped, loose units in a container. In a further embodiment, thecontainer housing the unwrapped, loose units of hard candy product isitself contained within a package. Exemplary packaging includes bags,cartons, boxes, blister pack, cylindrical containers, etc. made ofsuitable food-safe packaging material, for example paper, plastic, andthe like or a combination thereof such as laminated paperboard. In anembodiment, the package comprises a moisture barrier or has a moisturebarrier overwrap. In an embodiment, the plurality of hard candy productscan be packaged as unwrapped, loose units in a container and thecontainer is packaged in a material that provides a moisture barrier.Suitable moisture barrier materials include high density polyethylene,polypropylene, polyethylene terephthalate, ethylene vinyl alcoholcopolymer, and the like.

The features and advantages are more fully shown by the followingexamples which are provided for purposes of illustration and are not tobe construed as limiting the invention in any way.

EXAMPLES Example 1. Drip Test for Product Stability: Isomalt Hard CandySheets Exposed to Flavor Carriers

An isomalt standard base composition and an isomalt medium chaintriglyceride (MCT) oil composition were each prepared and formed intosheets of clear isomalt hard candy for use as substrates in a stabilitytest. The test was conducted to examine the effect of various flavorcarriers applied to the surface of the sheets prepared from isomalt hardcandy. Five test flavor carriers were studied: glycerol (glycerine orglycerin), ethanol, triacetin (glyceryl triacetate), propylene glycol,and MCT oil.

The isomalt standard base composition was prepared from isomalt : water(70:30) and cooked to 172° C. to form a base melt. The base melt waspoured onto a tempering table and cooled to form a sheet of isomaltstandard base. The isomalt MCT oil composition was prepared from isomalt: water (70:30) and MCT oil at 0.6 wt. % and cooked to 172° C. to forman isomalt MCT oil melt. The isomalt MCT melt was poured onto atempering table and cooled to form a sheet of isomalt MCT oilcomposition. The isomalt used in each composition was Isomalt STcontaining roughly equimolar quantities of 1,6-GPS, and 1,1-GPM.

Using a marker to draw on the surface of the sample sheet, each samplesheet was divided into zones of substantially the same surface area.Individual zones were labeled with a name of one of the test flavorcarriers: glycerol (glycerine or glycerin), ethanol, triacetin (glyceryltriacetate), propylene glycol, or MCT oil: A quantity of about 1-3 dropsof each test flavor carrier was dropped onto their respective zones ofthe sample sheet. Changes to the surface of the sample sheets wereobserved visually at time zero (after initial exposure to the carrier),and over time up to 1 hour. After the surface of the sheet was observedfor time zero, the sample sheets were placed in 25° C/60% relativehumidity (RH) conditions to accelerate aging.

Isomalt Standard Base Sheet—Observations: The surface of the IsomaltStandard Base sheet turned white in the zones that were individuallysurface treated with propylene glycol and ethanol. Ethanol instantlyturned the surface white. The region exposed to propylene glycol turnedprogressively whiter over time within the first day. The glyceroltreated zone turned white after aging between 1 and 7 days. No changesto the surface were observed in the MCT oil and triacetin treated zonesat the end of 7 days.

Isomalt MCT Oil Sheet—Observations: The surface of the Isomalt MCT Oilsheet turned white in the zones that were individually surface treatedwith propylene glycol and ethanol. Ethanol instantly turned the surfacewhite (less than 2 minutes). The region exposed to propylene glycolturned progressively whiter over time increasing in opacity at 20minutes and again at up to one hour after treatment. The glyceroltreated zone turned white after aging between 1 and 7 days. No changesto the surface were observed in the MCT oil and triacetin treated zonesat the end of 7 days.

The results of the Drip Test for stability suggests that flavorantscontaining ethanol, propylene glycol, or both should be minimized oravoided in an isomalt hard candy composition and product in order toenhance the product's stability and shelf life, minimize or avoidproduct whitening and minimize or avoid loss of product translucency.

Example 2

An isomalt standard base composition and an isomalt medium chaintriglyceride (MCT) oil composition were each prepared. The isomaltstandard base composition was prepared from isomalt : water (70:30) andcooked to 172° C. to form a cooked mass. The isomalt MCT oil compositionwas prepared from isomalt:water (70:30) and MCT oil at 0.6 wt. % andcooked to 172° C. to form an isomalt MCT oil cooked mass. The isomaltused in each composition was Isomalt ST containing roughly equimolarquantities of 1,6-GPS, and 1,1-GPM.

Example: Fruit flavored and Menthol flavored isomalt formulations wereseparately prepared and formed into small hard candy products of agenerally spherical shape and 0.6 grams per piece using a rope formingand die punching process. The process exposed the product to high shearcompared to products of larger size. Formulations with and without MCToil were prepared for each flavor. The moisture content of the pieceswas no greater than 2%. Table 1 reports six products, two Fruit and fourMenthol. The table also indicates which samples were conditioned afterpiece formation at 36-40% RH and 20-25° C. for 30-72 hours.

TABLE 1 Formulation # Ingredients 1 Fruit, Isomalt, fruit flavor, color,high intensity sweetener no MCT oil, conditioned 2 Fruit, Isomalt, fruitflavor, color, high intensity sweetener, MCT oil, MCT oil (0.6 weight %based on total weight of product) conditioned 3 Menthol, Isomalt,methol, color, high intensity sweetener no MCT oil, unconditioned 4Menthol, Isomalt, methol, color, high intensity sweetener no MCT oil,conditioned 5 Menthol, Isomalt, menthol, color, high intensitysweetener, MCT oil, MCT oil (0.6 weight % based on total weight ofproduct) unconditioned 6 Menthol, Isomalt, menthol, color, highintensity sweetener, MCT oil, MCT oil (0.6 weight % based on totalweight of product) conditioned

Accelerated Stability conditions: Products (˜24-25 pieces) were packagedin a plastic vial and the vial in a blister tray sealed with paperboardcard (consumer unit). Five consumer units of each flavor formulationwere tested under controlled accelerated aging conditions 37° C.+/−2° C.and 80%+/−5% relative humidity (RH). Study duration: 5 weeks for aTarget shelf life of 20 months, approximately 80 weeks. Samples werepulled every week for total 5 weeks to conduct an organoleptic/sensoryevaluation for Hand Stickiness, Deformity, Surface Appearance, FadingColor, Grain, Mouth Roughness, and Tooth Stickiness. Table 2 provides asummary of physical/organoleptic results at 5 weeks. Test samples wereobserved by the naked eye for visual changes from initial, unaged sample(standard): Failure=a surface appearance having visible whitening orcolor fade compared to standard; Passing=no visible appearance ofwhitening or color fade compared to standard.

TABLE 2 Formulation Physical/Organoleptic Summary at 5 weeks 1 Fruit,Failed physical attributes. no MCT oil, conditioned 2 Fruit, Bestphysical attributes and surface appearance compared MCT oil, toFormulation 1; MCT oil mitigated physical attributes conditioned ofaging. Pieces cut in half showed that the hydrophobic properties of theMCT oil slowed down the crystallization process on the outer surface ofthe piece. 3 Menthol, Failed physical attributes. no MCT oil,unconditioned 4 Menthol, Failed physical attributes. no MCT oil,conditioned 5 Menthol, Initial surface appearance good, failed due toexcessive MCT oil, crystallization after aging. unconditioned 6 Menthol,Passes for physical attributes; the addition of MCT oil MCT oil, andconditioning of this product resulted in better conditioned physicalappearance attributes compared to product without MCT oil. Pieces cut inhalf showed that the hydrophobic properties of the MCT oil slowed downthe crystallization process on the outer surface of the piece.

The results of the accelerated aging study reveal the products preparedfrom formulations containing MCT oil showed improved physical attributesover the formulations without MCT oil, and the combination of MCT oiland conditioning provided acceptable shelf life. The surface of theproducts prepared from the formulations containing MCT oil exhibitedless graining and a superior visual appearance.

The compositions, products, and processes disclosed herein include(s) atleast the following aspects:

-   -   Aspect 1. A hard candy product, comprising: isomalt, a        flavorant, and optionally an additional ingredient, wherein the        hard candy product is free of ethanol and propylene glycol, or        substantially free of ethanol, propylene glycol, or both ethanol        and propylene glycol.    -   Aspect 2. The hard candy product of Aspect 1, comprising 0 to        0.05 wt. % total ethanol and propylene glycol based on the total        weight of the hard candy product, specifically 0 to 0.025 wt. %,        more specifically 0 to 0.01 wt. %, and still more specifically,        0 to 0.001 wt. % total ethanol and propylene glycol.    -   Aspect 3. The hard candy product of Aspect 1 or 2, wherein the        hard candy product is further free of glycerol; or substantially        free of glycerol.    -   Aspect 4. The hard candy product of Aspect 3, comprising 0 to        0.05 wt. % total glycerol based on the total weight of the hard        candy product, specifically 0 to 0.025 wt. %, more specifically        0 to 0.01 wt. %, and still more specifically, 0 to 0.001 wt. %        total glycerol.    -   Aspect 5. The hard candy product of any one of Aspects 1-4,        wherein the hard candy product is free of linear and branched        chain C₁-C₅ alkyl alcohols comprising 1, 2, or 3 hydroxy groups;        or substantially free of linear and branched chain C₁-C₅ alkyl        alcohols comprising 1, 2, or 3 hydroxy groups.    -   Aspect 6. The hard candy product of Aspect 5, comprising 0 to        0.05 wt. % total linear and branched chain C₁-C₅ alkyl alcohols        based on the total weight of the hard candy product,        specifically 0 to 0.025 wt. %, more specifically 0 to 0.01 wt.        %, and still more specifically, 0 to 0.001 wt. % total linear        and branched chain C₁-C₅ alkyl alcohols,    -   Aspect 7. The hard candy product of any one of Aspects 1-6,        wherein the flavorant is free of ethanol and propylene glycol,        or substantially free of ethanol, propylene glycol, or both        ethanol and propylene glycol.    -   Aspect 8. The hard candy product of any one of Aspects 1-7,        wherein the flavorant is free of glycerol or substantially free        of glycerol.    -   Aspect 9. The hard candy product of any one of Aspects 1-8,        wherein the flavorant is free of linear and branched chain C₁-C₅        alkyl alcohols comprising 1, 2, or 3 hydroxy groups; or        substantially free of linear and branched chain C₁-C₅ alkyl        alcohols comprising 1, 2, or 3 hydroxy groups.    -   Aspect 10. The hard candy product of any one of Aspects 1-9,        wherein the flavorant is a mint flavorant or a non-citrus, fruit        flavorant.    -   Aspect 11. The hard candy product of any one of Aspects 1-10,        wherein the flavorant is a non-citrus, fruit flavorant.    -   Aspect 12. The hard candy product of any one of Aspects 1-11,        wherein the flavorant comprises MCT oil, triacetin, or a        combination thereof as a flavor carrier.    -   Aspect 13. The hard candy product of any one of Aspects 1-12,        wherein the isomalt comprises 6-O-α-D-glucopyranosyl-D-sorbitol        (1,6-GPS); 1-O-α-D-glucopyranosyl-D-sorbitol (1,1-GPS);        1-O-α-D-glucopyranosyl-D-mannitol (1,1-GPM);        6-O-α-D-glucopyranosyl-D-mannitol (1,6-GPM); or a combination        thereof; or the isomalt comprises a substantially equimolar        mixture of 1,6-GPS, and 1,1-GPM.    -   Aspect 14. The hard candy product of any one of Aspects 1-13,        wherein the additional ingredient is MCT oil, a colorant, a        sensate, a food acid or salt thereof, a high intensity        sweetener, a buffering agent, a functional agent, or a        combination thereof.    -   Aspect 15. The hard candy product of any one of Aspects 1-14,        comprising water in an amount of less than or equal to 4 wt. %        based on the total weight of the hard candy product,        specifically about 0.1 to about 3 wt. %, more specifically about        0.5 to about 2 wt. %, and yet more specifically about 1 to about        1.5 wt. %.    -   Aspect 16. A method of preparing a hard candy product of any one        of Aspects 1-15, comprising: cooking a mixture of isomalt and        water, optionally under vacuum, to achieve a moisture content at        or below 4 wt. %, specifically at or below 3 wt. % based on the        total weight of the cooked mass, or melting isomalt to form a        cooked mass; cooling the cooked mass and adding the flavorant        and optional additional ingredient with mixing to form a melt;        forming the melt into the hard candy product, wherein the hard        candy product is free of ethanol and propylene glycol, or        substantially free of ethanol, propylene glycol, or both ethanol        and propylene glycol.    -   Aspect 17. The method of Aspect 16, wherein the hard candy        product is further free of glycerol, or substantially free of        glycerol; or free of linear and branched chain C₁-C₅ alkyl        alcohols comprising 1, 2, or 3 hydroxy groups, or substantially        free of linear and branched chain C₁-C₅ alkyl alcohols        comprising 1, 2, or 3 hydroxy groups.    -   Aspect 18. The method of Aspect 16 or 17, wherein the flavorant        is free of ethanol and propylene glycol, or substantially free        of ethanol, propylene glycol, or both ethanol and propylene        glycol.    -   Aspect 19. The method of any one of Aspects 16-18, wherein the        flavorant is further free of glycerol, or substantially free of        glycerol; or free of linear and branched chain C₁-C₅ alkyl        alcohols comprising 1, 2, or 3 hydroxy groups, or substantially        free of linear and branched chain C₁-C₅ alkyl alcohols        comprising 1, 2, or 3 hydroxy groups.    -   Aspect 20. A method of extending the shelf life of an isomalt        hard candy, comprising: using a flavorant in the isomalt hard        candy composition, wherein the flavorant is free of ethanol and        propylene glycol, or substantially free of ethanol, propylene        glycol, or both ethanol and propylene glycol; optionally the        flavorant is further free of glycerol or further substantially        free of glycerol.    -   Aspect 21. The method of Aspect 20, wherein the flavorant is        free of linear and branched chain C₁-C₅ alkyl alcohols        comprising 1, 2, or 3 hydroxy groups, or substantially free of        linear and branched chain C₁-C₅ alkyl alcohols comprising 1, 2,        or 3 hydroxy groups.    -   Aspect 22. The method of Aspect 20 or 21, wherein the flavorant        has MCT oil, triacetin, or a combination thereof as a flavor        carrier.    -   Aspect 23. The method of any one of Aspects 20-22, wherein the        flavorant has 0 to 10 wt. % total ethanol and propylene glycol        based on the total weight of the flavorant, specifically 0 to 5        wt. %, more specifically 0 to 1 wt. %, and still more        specifically, 0 to 0.1 wt. % total ethanol and propylene glycol.    -   Aspect 24. A packaged plurality of unwrapped hard candy product        comprising a container comprising a moisture barrier material or        packaged within a moisture barrier material; and a plurality of        unwrapped hard candy product units housed within the container,        the unwrapped hard candy product comprising a hydrophobic        lubricant, a polyol having an equilibrium relative humidity less        than 50%, wherein the unwrapped hard candy product has        non-cohesive surface tack, an accelerated shelf life of greater        than five weeks, and a microcrystalline outer layer disposed        around an amorphous center.    -   Aspect 25. The packaged plurality of unwrapped hard candy        product according to Aspect 24, wherein the polyol has a        hygroscopicity of less than or equal to 10% at room temperature        and 60% relative humidity.    -   Aspect 26. The packaged plurality of unwrapped hard candy        product according to Aspect 24 or 2, wherein each unwrapped hard        candy product units has a weight less than or equal to 1 gram,        or 0.2 to 0.8 gram, or 0.5 to 0.7 gram.    -   Aspect 27. The packaged plurality of unwrapped hard candy        product according to any one of Aspects 24 to 26, wherein the        microcrystalline layer on the hard candy product unit has a        crystal size less than 100 microns, or less than 50 microns, or        less than 25 microns, or less than or equal to 20 microns.    -   Aspect 28. The packaged plurality of unwrapped hard candy        product according to any one of Aspects 24 to 27, wherein the        hydrophobic lubricant comprises MCT oil.    -   Aspect 29. The packaged plurality of unwrapped hard candy        product according to any one of Aspects 24 to 28, wherein the        polyol having an equilibrium relative humidity less than 50%        comprises isomalt.    -   Aspect 30. The packaged plurality of unwrapped hard candy        product according to any one of Aspects 24 to 29, wherein water        is present in an amount less than or equal to 4 wt % based on        the total weight of the hard candy product.    -   Aspect 31. The packaged plurality of unwrapped hard candy        product according to any one Aspects 24 to 30, wherein the hard        candy product further comprises a flavorant.    -   Aspect 32. The packaged plurality of unwrapped hard candy        product according to any one of Aspects 24 to 31, wherein the        hard candy product further comprises a colorant, a sensate, a        food acid or salt thereof, a high intensity sweetener, a        buffering agent, a functional agent, or a combination thereof.    -   Aspect 33. The packaged plurality of unwrapped hard candy        product according to any one of Aspects 24 to 32, wherein the        hydrophobic lubricant is present in an amount of 0.01 to 1.0 wt.        %, specifically 0.05 to 0.9 wt. %, more specifically 0.1 to 0.7        wt. %, and yet more specifically 0.15 to 0.6 wt. % based on the        total weight of the hard candy product unit.    -   Aspect 34. The packaged plurality of unwrapped hard candy        product according to any one of Aspects 24 to 33, wherein the        polyol having a hygroscopicity of less than or equal to 10% at        room temperature and 60% relative humidity and an equilibrium        relative humidity less than 50% is present in an amount of 80 to        99.9 wt. % specifically 92 to 99 wt. %, and yet more        specifically 94 to 99 wt. %, based on the total weight of the        hard candy product unit.    -   Aspect 35. A packaged plurality of unwrapped hard candy product,        comprising: a container comprising a moisture barrier material        or packaged within a moisture barrier material; and a plurality        of unwrapped hard candy product units housed within the        container, the hard candy product comprising greater than or        equal to 90 wt % isomalt, flavorant, and 0.01 to 1 wt % MCT oil,        and having a moisture content of less than or equal to 4 wt. %,        specifically less than or equal to 3 wt. %; wherein each unit of        hard candy product has a weight of less than or equal to 1 gram,        specifically 0.2 to 0.8 gram, and more specifically 0.5 to 0.7        gram, a microcrystalline outer layer disposed around an        amorphous center and weight percent is based on the total weight        of the hard candy product unit, wherein the microcrystalline        outer layer is invisible to the naked eye.    -   Aspect 36. The packaged plurality of unwrapped hard candy        product according to Aspect 35, wherein the microcrystalline        layer on the hard candy product unit has a crystal size less        than 100 microns, or less than 50 microns, or less than 25        microns, or less than or equal to 20 microns.    -   Aspect 37. The packaged plurality of unwrapped hard candy        product according to Aspect 35 or 36, wherein the unwrapped hard        candy product has non-cohesive surface tack.    -   Aspect 38. The packaged plurality of unwrapped hard candy        product according to any one of Aspects 35 to 37, wherein the        unwrapped hard candy product has an accelerated shelf life of        greater than five weeks.    -   Aspect 39. A method of making a packaged plurality of unwrapped        hard candy product comprising: forming a plurality of unwrapped        hard candy product units comprising a hydrophobic lubricant and        a polyol having an equilibrium relative humidity less than 50%;        conditioning the plurality of unwrapped hard candy product units        at a relative humidity which is equal to the equilibrium        relative humidity of the polyol+/−20%, specifically+/−10%, and        18 to 28° C. , specifically 20 to 25° C. for up to 4 days,        specifically 24 to 72 hours; and packaging the unwrapped hard        candy product units in a container, the container comprising a        moisture barrier material or packaged within a moisture barrier        material.    -   Aspect 40. The method of Aspect 39, wherein each unwrapped hard        candy product unit has a weight less than or equal to 1 gram, or        0.2 to 0.8 gram, or 0.5 to 0.7 gram.    -   Aspect 41. The method of Aspect 39 or 40, wherein each unwrapped        hard candy product unit has a microcrystalline layer after        conditioning.    -   Aspect 42. The method of any one of Aspects 39 to 41, wherein        the hydrophobic lubricant comprises MCT oil.    -   Aspect 43. The method of any one of Aspects 39 to 41, wherein        the polyol having an equilibrium relative humidity less than 50%        comprises isomalt.

As used herein the terms “comprising” (also “comprises,” etc.),“having,” and “including” is inclusive (open-ended) and does not excludeadditional, unrecited elements or method steps. The singular forms “a,”“an,” and “the” include plural referents unless the context clearlydictates otherwise. The endpoints of all ranges directed to the samecharacteristic or component are independently combinable, and inclusiveof the recited endpoint. The term “a combination thereof” is inclusivetwo or more components of the list. The term “homogeneous” refers to auniform blend of the components. The term “or” means “and/or.” Referencethroughout the specification to “one embodiment”, “another embodiment”,“an embodiment”, and so forth, means that a particular element (e.g.,feature, structure, and/or characteristic) described in connection withthe embodiment is included in at least one embodiment described herein,and may or may not be present in other embodiments. In addition, it isto be understood that the described elements may be combined in anysuitable manner in the various embodiments. The terms “first,” “second,”and the like, “primary,” “secondary,” and the like, as used herein donot denote any order, quantity, or importance, but rather are used todistinguish one element from another.

While the invention has been described with reference to an exemplaryembodiment, it will be understood by those skilled in the art thatvarious changes can be made and equivalents can be substituted forelements thereof without departing from the scope of the invention. Inaddition, many modifications can be made to adapt a particular situationor material to the teachings of the invention without departing from theessential scope thereof. Therefore, it is intended that the inventionnot be limited to the particular embodiment disclosed as the best modecontemplated for carrying out this invention, but that the inventionwill include all embodiments falling within the scope of the appendedclaims.

1. A hard candy product, comprising: isomalt, a flavorant, andoptionally an additional ingredient, wherein the hard candy product isfree of ethanol and propylene glycol, or substantially free of ethanol,propylene glycol, or both ethanol and propylene glycol.
 2. The hardcandy product of claim 1, comprising 0 to 0.05 wt. % total ethanol andpropylene glycol based on the total weight of the hard candy product. 3.The hard candy product of claim 1, wherein the hard candy product isfurther free of glycerol; or substantially free of glycerol.
 4. The hardcandy product of claim 3, comprising 0 to 0.05 wt. % total glycerolbased on the total weight of the hard candy product.
 5. The hard candyproduct of claim 1, wherein the hard candy product is free of linear andbranched chain C₁-C₅ alkyl alcohols comprising 1, 2, or 3 hydroxygroups; or substantially free of linear and branched chain C₁-C₅ alkylalcohols comprising 1, 2, or 3 hydroxy groups.
 6. The hard candy productof claim 5, comprising 0 to 0.05 wt. % total linear and branched chain Ci-Cs alkyl alcohols based on the total weight of the hard candy product.7. The hard candy product of claim 1, wherein the flavorant is free ofethanol and propylene glycol, or substantially free of ethanol,propylene glycol, or both ethanol and propylene glycol.
 8. The hardcandy product of claim 1, wherein the flavorant is free of glycerol orsubstantially free of glycerol.
 9. The hard candy product of claim 1,wherein the flavorant is free of linear and branched chain C₁-C₅ alkylalcohols comprising 1, 2, or 3 hydroxy groups; or substantially free oflinear and branched chain C₁-C₅ alkyl alcohols comprising 1, 2, or 3hydroxy groups.
 10. The hard candy product of claim 1, wherein theflavorant is a mint flavorant or a non-citrus, fruit flavorant.
 11. Thehard candy product of claim 1, wherein the flavorant comprises MCT oil,triacetin, or a combination thereof as a flavor carrier.
 12. The hardcandy product of claim 1, wherein the additional ingredient is MCT oil,a colorant, a sensate, a food acid or salt thereof, a high intensitysweetener, a buffering agent, a functional agent, or a combinationthereof.
 13. The hard candy product of claim 1, comprising water in anamount of less than or equal to 4 wt. % based on the total weight of thehard candy product.
 14. A method of preparing a hard candy product ofclaim 1, comprising: cooking a mixture of isomalt and water, optionallyunder vacuum, to achieve a moisture content at or below 4 wt. % based onthe total weight of the cooked mass, or melting isomalt to form a cookedmass; cooling the cooked mass and adding the flavorant and optionaladditional ingredient with mixing to form a melt; forming the melt intothe hard candy product, wherein the hard candy product is free ofethanol and propylene glycol, or substantially free of ethanol,propylene glycol, or both ethanol and propylene glycol.
 15. A method ofextending the shelf life of an isomalt hard candy, comprising: using aflavorant in the isomalt hard candy composition, wherein the flavorantis free of ethanol and propylene glycol, or substantially free ofethanol, propylene glycol, or both ethanol and propylene glycol;optionally the flavorant is further free of glycerol or furthersubstantially free of glycerol.
 16. A packaged plurality of unwrappedhard candy product comprising a container comprising a moisture barriermaterial or packaged within a moisture barrier material; and a pluralityof unwrapped hard candy product units housed within the container, theunwrapped hard candy product comprising a hydrophobic lubricant, apolyol having an equilibrium relative humidity less than 50%, whereinthe unwrapped hard candy product has non-cohesive surface tack, anaccelerated shelf life of greater than five weeks, and amicrocrystalline outer layer disposed around an amorphous center. 17.The packaged plurality of unwrapped hard candy product according toclaim 16, wherein the polyol has a hygroscopicity of less than or equalto 10% at room temperature and 60% relative humidity.
 18. The packagedplurality of unwrapped hard candy product according to claim 16, whereineach unwrapped hard candy product unit has a weight less than or equalto 1 gram.
 19. The packaged plurality of unwrapped hard candy productaccording to claim 16, wherein the microcrystalline layer on the hardcandy product unit has a crystal size less than 100 microns.
 20. Thepackaged plurality of unwrapped hard candy product according to claim16, wherein the hydrophobic lubricant comprises MCT oil.
 21. Thepackaged plurality of unwrapped hard candy product according to claim16, wherein the polyol having an equilibrium relative humidity less than50% comprises isomalt.
 22. The packaged plurality of unwrapped hardcandy product according to claim 16, wherein water is present in anamount less than or equal to 4 wt % based on the total weight of thehard candy product.
 23. The packaged plurality of unwrapped hard candyproduct according to claim 16, wherein the hard candy product furthercomprises a flavorant.
 24. The packaged plurality of unwrapped hardcandy product according to claim 16, wherein the hard candy productfurther comprises a colorant, a sensate, a food acid or salt thereof, ahigh intensity sweetener, a buffering agent, a functional agent, or acombination thereof.
 25. The packaged plurality of unwrapped hard candyproduct according to claim 16, wherein the hydrophobic lubricant ispresent in an amount of 0.01 to 1.0 wt. % based on the total weight ofthe hard candy product unit.
 26. The packaged plurality of unwrappedhard candy product according to claim 16, wherein the polyol having ahygroscopicity of less than or equal to 10% at room temperature and 60%relative humidity and an equilibrium relative humidity less than 50% ispresent in an amount of 80 to 99.9 wt. % based on the total weight ofthe hard candy product unit.
 27. The packaged plurality of unwrappedhard candy product according to claim 16, wherein the unwrapped hardcandy product comprises greater than or equal to 90 wt % isomalt,flavorant, and 0.01 to 1 wt % MCT oil, and having a moisture content ofless than or equal to 4 wt. %; wherein each unit of hard candy producthas a weight of less than or equal to 1 gram, a microcrystalline outerlayer disposed around an amorphous center and weight percent is based onthe total weight of the hard candy product unit, wherein themicrocrystalline outer layer is invisible to the naked eye.
 28. A methodof making a packaged plurality of unwrapped hard candy productcomprising: forming a plurality of unwrapped hard candy product unitscomprising a hydrophobic lubricant and a polyol having an equilibriumrelative humidity less than 50%; conditioning the plurality of unwrappedhard candy product units at a relative humidity which is equal to theequilibrium relative humidity of the polyol+/−20%, and 18 to 28° C., forup to 4 days; and packaging the unwrapped hard candy product units in acontainer, the container comprises a moisture barrier material or ispackaged within a moisture barrier material.
 29. The method of claim 28,wherein each unwrapped hard candy product unit has a weight less than orequal to 1 gram.
 30. The method of claim 29, wherein each unwrapped hardcandy product unit has a microcrystalline layer after conditioning, thehydrophobic lubricant comprises MCT oil, and the polyol having anequilibrium relative humidity less than 50% comprises isomalt.